Quick question: - Democratic Underground

InternalDialogue

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Mon Oct-19-09 05:38 PM
Original message

Quick question:

I'm making something with antelope and want a cheese that might go with it.

Honestly, I don't think this particular antelope is flavored too strongly, so I don't know for sure that a strong cheese would go with it, but just wondering if anyone has a suggestion...

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Warpy

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Mon Oct-19-09 06:17 PM
Response to Original message

1. Depends entirely what you're making with it,

how you're preparing it, and how much you like the flavor of antelope.

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InternalDialogue

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Mon Oct-19-09 09:15 PM
Response to Reply #1

2. I'm doing a pizza.

Really mild tomato sauce and most of the flavor to come from the antelope and cheese.

I like antelope, regardless of whether it's mild or gamey, but this batch is really mild, just a little stronger than really good beef.

I'm thinking that a really mild cheese like traditional mozzarella won't hold up in flavor against the antelope.

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Warpy

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Mon Oct-19-09 09:35 PM
Response to Reply #2

3. Perhaps a mozarella and provolone mix might work

If you really want that antelope flavor front and center, though, you'd want a milder cheese.

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InternalDialogue

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Mon Oct-19-09 11:07 PM
Response to Reply #3

4. Provolone is a good idea.

I will give it a try. I like the antelope flavor, but I want a cheese that will stand up with it and give me a good flavor combo, not just add the texture and fat of the cheese. I'll let you know how it works out tomorrow night.

:hi:

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Warpy

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Tue Oct-20-09 10:04 AM
Response to Reply #4

5. I'd suggest trying a bit with a little cooked antelope first

You'd hate to end up with a mishmash with ingredients that aren't playing well together.

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InternalDialogue

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Tue Oct-20-09 08:56 PM
Response to Reply #5

7. I went with two options

I used a provolone on one small pizza and a feta on the other. I liked them both, but the extra bite of the feta really worked on that pizza. It was a good match. Didn't put any toppings other than the meat and cheese on, plus a little bit of the sauce.

I might experiment next time with something else, but the feta definitely goes on my list of what works well.

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The empressof all

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Tue Oct-20-09 10:57 AM
Response to Reply #4

6. I agree with the Provolone...or another possibility...

Edited on Tue Oct-20-09 10:58 AM by The empressof all

If you have access to a great cheese department/store see if they have an aged Provolone which is far richer in flavor. It's a harder cheese but still easily sliced and melted. You also might want to check with the cheese person and taste some sheep milk cheeses. They have a different complexity which I think pairs well with a more gamey meat.

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InternalDialogue

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Wed Oct-21-09 09:45 AM
Response to Reply #6

8. Thank you, empress.

I chose feta because of your recommendation, along with a provolone for a separate pizza. The tang and salt of the feta worked well with the meat. Delicious.

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